Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pork in shrimp paste and coconut. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In this Filipinx package, I really wanted to share a dish that features bagoong — a popular condiment of fermented shrimp paste — so that a Western cook can see how it's used to enhance umami flavors without imparting a shrimpy or fishy taste. Gising-gising is a perfect example of that. Western cooks can think of the concept of bagoong as similar to tomato paste or anchovies, which are.
Pork in shrimp paste and coconut is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Pork in shrimp paste and coconut is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pork in shrimp paste and coconut:
- Prepare 4 boneless centre-cut pork chops, about 3/4 in. thick
- Make ready 1 shallot, chopped
- Make ready 2 cups water
- Prepare 2 tbsp rice wine vinegar or apple cider vinegar
- Prepare 2 bay leaves
- Prepare 6 cloves garlic, sliced
- Get 1/2 can coconut milk (about 5 oz.)
- Prepare 1 large handful cherry tomatoes, halved
- Make ready 1 jalapeno or Serrano pepper, chopped
- Prepare 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)
Stir in the shallots, coconut milk, pork, shrimp, sugar, tamarind, and salt and adjust the heat to maintain a gentle boil. Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil. Stir in the pork and adjust heat to keep mixture at a light boil.
Steps to make Pork in shrimp paste and coconut:
- Season the chops with salt and pepper. Sear them in a hot pan on medium-high heat for 3 minutes per side, then remove them to a plate.
- Add the shallots to the pan and sweat them for 1 minute.
- Add the water, vinegar, and bay leaves to the pan and use a wooden spoon to scrape up any bits from the bottom. Once the liquid comes to a simmer, add the garlic. Continue simmering until reduced by about half.
- Stir the coconut milk and bagoong into the pan and bring to a simmer. Return the chops and any juices to the pan. Add the tomatoes and pepper. Let simmer 1 minute. Serve atop plain steamed rice.
Take pan off of stove and add shrimp. Stir in the nam pla fish sauce, then salt and pepper to taste. Pork belly is the best part of pork for Bicol Express. Its fat and grease are a perfect combination of the saltiness of the shrimp paste and the natural sweetness of the coconut milk. You can also mix it with pork shoulder or butt (pork kasim) for a meatier texture.
So that’s going to wrap it up for this special food pork in shrimp paste and coconut recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
